Bread that
remembers where
it came from.

What we bake

Slow dough, long memory.

Our sourdough starter is almost as old as the bakery itself. We raised it in 2015 from rye flour and mountain water and we've been feeding it every morning since. It remembers more loaves than we have fingers.

We don't rush. The dough rests. The ovens come up to heat. Every loaf has a name — country, whole-grain, batard — but each one is a little different from the last. That's the point.

• 36-48 hour cold fermentation
• Only flour, water, salt and time
• Local Bulgarian grains
• No additives, no improvers, no hurry